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Description

Caciocavallo, 1.9 kg – 4.5 lbCaciocavallo is a seasoned stretched curd cheese typical of southern Italy. Produced with cow's milk with the addition of only rennet, lactic ferments and salt, it is kept hanging from the horse (hence the name) of a beam for drying. This 360 degree exposure to age and ambient microbes develops sharp, spicy flavors, a development continued in our own caves, where the cheeses hang among other aging wheels, picking up deep, earthy undertones and fruity

giving it those unrepeatable scents

seafood (such as clams and mussels)

Saute the garlic in extra virgin olive oil and add the crushed red pepper flakes

coming from selected farms and controlled by the Parma and San Daniele hams consortia and the Martelli Group through their own controlled supply chain follows the process from breeding

It is about 4 millimeters in width

directly selected by Pietro Coricelli for their particular characteristics

chopped fresh parsley for garnish (optional)

with the winds that blow from the Carnic Alps to the Adriatic

with a pale yellow color and a soft and round flavor

Caciottello infuses the palate with a slightly mature and ancient taste

without drying out and without becoming a grating cheese

Buy it in the size of 12 lb

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